Home Cooking: Chicken Karagé
by Indunil Ranaviraja on November 17, 2005 in Culture
My family lived in Japan for several years when I was a child. As a result of living in Japan and the close relationships my parents developed with their Japanese friends, even after returning to my home country of Sri Lanka, Japanese food, culture and language continued and still continues to be part of our lives. Here is a family favorite - Japanese style fried chicken.
Chicken Karagé
Ingredients:
1 lb skinless & boneless chicken thighs cut into generous bite size pieces
2 tbsp ginger juice from freshly grated ginger
1 tsp minced garlic (this is my addition, not part of the typical Karagé recipe).
4 tbsp soy sauce
2 tbsp sake
½ cup cornstarch for dusting chicken
1 lemon cut into wedges
Vegetable oil for deep-frying
Put the thigh meat in a re-sealable bag/dish and add the ginger juice, minced garlic, soy sauce and sake and mix thoroughly. Let mixture marinate over night or for several hours in the refrigerator.
Heat oil in a deep pot to around 350 degrees. Lightly pat chicken dry with a paper towel and dredge the chicken with cornstarch. Shake the excess off and deep fry the chicken in several batches. Do not overcrowd - depending on the size of the pot anywhere from 5 -8 pieces may be the maximum you can fry successfully each time. Once the chicken becomes golden brown (3-5 minuets), drain on a paper towel or a wire rack and serve warm with a garnish of lemon wedges.
Serve as an appetizer or with rice and steamed vegetables as a main course.
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